The massive recall occurred when the Campos Foods discovered that the spice mix used in their ready-to-eat cheese burgers may contain wheat. However, wheat is not included on the products’ ingredient list.

Wheat is one of the Top 8 recognized allergens and contains gluten, making this recall a concern for those with wheat allergy, gluten intolerance, and celiac disease.

The two H-E-B brand burger varieties which contain the undeclared allergen were produced between August 2014 and January 2015, and shipped to retail locations in Texas.

According to the U.S. Food Safety and Inspection Service, the Tennessee-based company has received no reports of adverse reactions due to the wheat-contaminated burgers.

For more information, call the toll-free USDA Meat and Poultry Hotline is 1-888-MPHotline (1-888-674-6853). Reactions or complaints can be reported online here: https://ccms.fsis.usda.gov/

The restaurant’s designated gluten-free menu includes 19 appetizer, entrée, and dessert options that either contain no gluten as prepared or can be modified to be gluten-free. These items are each $1 more expensive than their gluten-containing counterparts.

The lawsuit, which was filed on Dec. 9 in a Northern California court, notes that although some adjustments to regular menu items come at no extra charge, all meals on the gluten-free menu are more expensive, even those that naturally contain no gluten. Phillips contends that the extra surcharge reflects unequal treatment of those who are medically required to avoid gluten, such as those with celiac disease.

The Northern California woman filed the class action suit on behalf of anyone with celiac disease or gluten intolerance who ate from P.F. Chang’s gluten-free menu in the past four years – which, according to estimates, could include 3,000 people.

Phillips is seeking to remove the added menu costs, and receive restitution for surcharges that have already been paid as well as other compensation and penalties.

However, major celiac organizations the National Foundation for Celiac Awareness (NFCA) and the Celiac Disease Foundation have both voiced their concern over the implications of the lawsuit.

“While it can be frustrating to pay more for food that we need in order to be healthy, we can’t overlook the fact that making safe gluten-free food comes with a cost,” Alice Bast, NFCA’s president and CEO, told Allergic Living. “We would not want to deter other restaurants from purchasing gluten-free ingredients or pursuing training programs, [like those offered by NFCA], that can make them better equipped to serve gluten-free food to those with a medical need.”

A 2008 study comparing gluten-free items with comparable counterparts found that cutting out gluten can be costly. The Dalhousie Medical School researchers found that on average, gluten-free products were 242 percent more expensive. British researchers who did a similar study in 2011 found that gluten-free groceries range between 76 and 518 percent more expensive – a mark-up that some, like Phillips, argue is unfair.

“Having a dietary issue is a disability,” attorney Mark Heller told Yahoo Health. “To have to pay a premium price is discriminatory, and there is legal basis for a case. It would be like installing a handicapped ramp and then charging people a dollar to use it.”

When the NFCA posted news of Phillips’ lawsuit against P.F. Chang’s on Facebook, the article received more than 600 likes, however, majority of those who commented were concerned.

“My wife and son are gluten free because of celiac and we have no issues paying $1 or $2 more for gluten-free food from a trusted source,” wrote Matt Robbie. “P.F. Chang’s is our family’s favorite restaurant because of the precautions they take and the attention they give to making sure my wife and son are taken care of. I will pay extra for that every day.”

Other commenter noted that other allergy-aware restaurants, Red Robin for instance, also charge extra for items such as gluten-free buns. P.F. Chang’s, which was named as one of AllergyEats most allergy-friendly restaurants last year, says it does not comment on pending litigation.

As someone with celiac disease, Bast knows that eating gluten-free has increased her food expenses. However, she says, “Personally, I am happy to pay a few extra dollars if that means knowing I am safe from gluten exposure.”

]]>http://allergicliving.com/2015/02/18/p-f-changs-faces-lawsuit-over-gluten-free-menu/feed/0Coors Brews Up A Gluten-Free Beerhttp://allergicliving.com/2015/02/18/coors-brews-up-a-gluten-free-beer/
http://allergicliving.com/2015/02/18/coors-brews-up-a-gluten-free-beer/#commentsWed, 18 Feb 2015 13:50:04 +0000http://allergicliving.com/?p=32719One of the biggest brands in beer is no longer off limits for those with celiac disease.

MillerCoors, manufacturer of Coors Light, recently announced that it is adding a gluten-free brew, Coors Peak Copper Lager, to its lineup.

The new beer is certified as gluten-free and brewed separately from other Coors products to prevent cross-contact. Due to production capacity, this new brew is currently only available in Seattle and Portland.

MillerCoors joins fellow big beer maker Anheuser-Busch (with its Redbridge brand) and many craft brewers in a growing gluten-free field. Many of these beers use malted sorghum in place of barley to produce light-tasting naturally gluten-free beers.

“Our brewers scoured through as many naturally GF grains as they could find to malt, brewing with each until they found a recipe that delivered the well-rounded and balanced taste that they had been searching for,” Stern says of Coors Peak. The result is a light- to medium-bodied copper lager. “The malty, slight caramel profile is offset by subtle hops and the finish is crisp, clean and perfectly balanced,” says the beer aficionado.

MillerCoors is just one of many major food and beverage companies weighing into the gluten-free arena.

Recently Pizza Hut also grabbed a slice of the gluten-free pie – a marketplace that is expected to make more than $15 billion by 2016. The world’s largest pizza company now has a gluten-free option available across the U.S in cheese or pepperoni versions. The gluten-free pizza uses Udi’s Gluten Free crust, and received certification from the Gluten Intolerance Group, which includes requiring food handlers to wear fresh gloves and use specific gluten-free utensils when preparing these pizzas.

Cheerios has also gotten in on the gluten-free game, officially announcing that the brand’s original, honey nut, and three other varieties will now carry the gluten-free label. Though the cereals are made of oats, which naturally contain no gluten, they risked cross-contact with gluten products, so the best-selling cereal brand spent three years inventing a safe process at its facilities.

So whether you’re just waking up or ordering in for the big game, going gluten-free no longer means missing out big name food products.

For those with celiac disease, finding a restroom is not merely a matter of convenience; at times it is a matter of urgent necessity.

With diarrhea, stomach pain, and constipation as some of the most common symptoms of celiac disease, sporadic public restrooms may not be enough.

Now, Delaware is the sixteenth state to open more restroom doors for those with celiac disease and other gastrointestinal-related conditions.

Delaware’s new restroom access law, known as bill HB 245, took effect on December 8 and requires retail businesses to allow customers with gastrointestinal conditions to use “employee-only” bathrooms. The bill applies to those with Crohn’s, colitis, and any “other condition or device requiring immediate access to a restroom facility” – this includes celiac disease, irritable bowel syndrome, and the need for a colostomy bag.

Some business owners have voiced concerns over allowing greater access to their private restroom facilities. To avoid abuse of the new regulations, customers seeking use of the restroom must present retailers with some type of “can’t wait” card, which can be written medical proof or an identification card issued by a health organization indicating that they have medical condition that requires such access.

“This is not meant to be a hammer on businesses,” Representative Trey Paradee, who sponsored the legislation, told Delawareonline. “What we really wanted to do is just increase awareness. The reality is, 99 times out of 100, if someone walks into a business and is obviously in distress most business owners or employees of a business will say absolutely, go ahead.”

Businesses who refuse access to customers with a legitimate medical need can be fined $100 under the new law.

The bill requires no changes to existing facilities and 15 other states across the U.S. have already passed similar legislation.

“Millions across the nation have made gluten-free diets a lifestyle change,” the organization’s chief communications executive Kelly Parisi told Allergic Living. “Girl Scouts recognizes there are people avoiding gluten for various reasons, and we wanted to assure that all customers could enjoy our delicious cookies.”

Celiac disease affects approximately 1 out of 133 Americans, making a gluten-free diet a medical necessity, but millions of others have gone gluten-free by choice. A 2013 survey estimates that nearly 1 in 3 Americans claimed they cut down on or completely eliminate gluten from their diet.

With this growing demand, Girl Scouts last year experimented with selling a gluten-free chocolate chip shortbread cookie. Since that proved successful, this year the organization is introducing the certified gluten-free “Trios” and “Toffee-tastic” varieties, which will be sold nationwide (though availability may vary based on location).

The two gluten-free treats complete a lineup of a dozen different cookies being sold by nearly 1.5 million Girl Scouts across the U.S. this spring – a practice that raised nearly $800 million for Girl Scout troops and their activities last year.

“The response to our new cookies has been overwhelmingly positive, with press and cookie customers already picking out their newest favorite,” said Parisi.

Due to the increased demand for gluten-free products, this sector has experienced rapid growth. By 2016, sales of gluten-free products, such as the new Girl Scout cookies, are expected to exceed $15 billion.

Both ABC Bakers and Little Brownie Baker manufacturing company also provide allergen information on their ingredients list, making it clear if products contain any of the Top 8 allergens, as well as “may contain” warnings for cookies that share equipment with other allergen-containing products.

“If the allergen in concern is not listed below the ingredient statement, we are confident that the product is safe for consumption,” stated Little Brownie Bakers on their website. ABC Bakers, which makes the “Trios” cookie, states that they worked with multiple food organizations to ensure that their manufacturing procedures and labeling lead to safe treats for those with food allergies. With such practices, Thanks-A-Lots, Lemonades, and the classic Thin Mints are able to be free of dairy, eggs, peanuts and tree nuts.

In Canada, the Girl Guides organization does not currently have a gluten-free cookie option. However, all of their cookies – the chocolatey mints sold in the fall and the classic vanilla or chocolate cookies sold in the spring –are made by Dare Foods Limited in a dedicated nut- and peanut-free facility.

Girl Scout cookies will be sold door-to-door, at booths in public places and online through a new digital platform from January to April this year, though specific dates vary based on location.

For more information on the gluten-free and other Girl Scout cookies, see these links:

]]>http://allergicliving.com/2015/01/22/girl-scout-cookies-go-gluten-free/feed/0Non-Classic Symptoms of Celiac Disease on the Risehttp://allergicliving.com/2014/12/04/non-classic-symptoms-of-celiac-disease-on-the-rise/
http://allergicliving.com/2014/12/04/non-classic-symptoms-of-celiac-disease-on-the-rise/#commentsThu, 04 Dec 2014 14:00:24 +0000http://allergicliving.com/?p=31139There are more indicators for celiac disease than just the typical “textbook” symptoms, according to a new study from Italy.

The symptoms most commonly related with celiac disease are diarrhea and weight loss, but research published in the medical journal BMC Gastroenterology confirms what gastroenterologists have been saying anecdotally: that there are now a diverse range of signs of the autoimmune disorder.

Researchers examined trends among the 770 patients diagnosed with celiac disease at St. Orsola-Malpighi University Hospital in Bologna, Italy from January 1998 to December 2012. There was a significant increase in the number of cases of celiac diagnosis during the study, and researchers found that two-thirds of the patients diagnosed exhibited signs that were considered “atypical”, such as anemia, constipation, bloating, nausea, and vomiting.

Dr. Umberto Volta, one of the study’s co-authors, said that the most striking result of the study was the indication that leading indicators of the disease are changing.

Other notable findings include:

Most patients were diagnosed between the age of 30 and 40.

Nearly 8 out of 10 patients showed some kind of symptom of celiac disease.

Celiac disease was more frequently diagnosed in women than men by a ratio of 3.5 to 1.

Over the course of the study, classic symptoms became less common, dropping from 47% during the first decade of research to 13% of the cases in the final five years of the study.

In addition to atypical gut symptoms, researchers also noted other manifestations of the disease.

“A high proportion of celiac disease patients did not show any gastrointestinal symptom, but they displayed extra-intestinal manifestations such as iron-deficiency anemia, unexplained osteoporosis, abnormalities of liver-function tests and recurrent miscarriages,” Volta told Reuters. As well, two out of 10 diagnosed patients showed no detectable signs of the disease.

Given the range of symptoms, experts advise those with persistent symptoms to consult a doctor and get tested, rather than simply trying out a gluten-free diet.

“Right now, we are testing a lot more patients than we have in the past.” Mayo Clinic celiac expert Dr. Joseph Murray said in a recent Q&A with Allergic Living. “If I see a patient with anemia, I say, ‘Be tested.’ I say the same for those who have diarrhea or for all family members of patients who have already been diagnosed.”

Nearly 1 percent of the global population is living with celiac disease – and these rates are on the rise. But Volta and his team note that this condition often goes undiagnosed, “leaving the celiac ‘iceberg’ still submerged.”

“We still miss about 80 percent of people who have the condition and, frankly, we don’t know what the impact of that is,” said Murray, author of Mayo Clinic Going Gluten-Free: The Essential Guide to Managing Celiac Disease and Other Related Conditions. “Ultimately, to find every person with celiac disease, we need to screen everyone at risk. Does that mean we need to test everyone? I’m not sure – but we do need to test a lot more people than we already are.”

His patients call him ‘Doc’. Approachable and plainspoken, gastroenterologist Joseph Murray is an expert at making sure his patients understand in lay terms exactly what celiac disease is and to treat it. Now, he and his colleagues have just publishedMayo Clinic Going Gluten-Free:The Essential Guide to Managing Celiac Disease and Other Related Conditions.

It’s a compilation of the knowledge the Mayo experts have accumulated over the years, sort of “everything you always wanted to know about gluten but didn’t know to ask.’ Allergic Living spoke with Dr. Murray about what promises to become a go-to book for those living with the autoimmune disease, gluten sensitivities and allergies.

Allergic Living: What made you write ‘Going Gluten-Free’?

Several trends prompted us, including the dramatic increase in the number of celiac disease cases and the media’s interest in all things gluten. The popular press has sensationalized gluten and it has become hard to avoid discussions of it wherever you go.

Who are you trying to reach?

Here’s what it’s not: a reference book meant to educate my colleagues, and it’s not just my book. Going Gluten Free is a Mayo Clinic publication that represents a collection of wisdom, experience and science from across the spectrum, from dietitians and nutritionists, gastroenterologists, psychologists. Our editorial staff worked to make the publication accessible, authentic and readable because it represents real life with celiac disease from all perspectives: living with it, treating it and working in the field.

What do you think of doctors who counsel patients to eliminate gluten from their diet even when there is no indication it is a problem?

The physician in me can relate to the frustration that health practitioners and doctors feel when patients have symptoms that persist, so I can see why they would counsel people to try it. But as a scientist, I search for answers before making a call. I see a lot of patients who go off gluten, feel better for a few months and then their symptoms come back.

So several big issues concern me, including: Have these patients been tested for celiac disease? Maybe the problem isn’t with gluten. Maybe it’s an allergy to wheat or [an issue with] FODMAPs, small sugar-like molecules often found in fruits and some vegetables. The thing is, if they don’t get tested, then we’ll never know.

You mention in the book that some experts feel the entire population should be screened for celiac disease. What’s your position?

Right now, we are testing a lot more patients than we have in the past. If I see a patient with anemia, I say, ‘Be tested.’ I say the same for those who have diarrhea or for all members of patients who have already been diagnosed. But we still miss about 80 percent of people who have the condition and, frankly, we don’t know what the impact of that is. Ultimately, to find every person with celiac disease, we need to screen everyone at risk. Does that mean we need to test everyone? I’m not sure – but we do need to test a lot more people than we already are.

You state that the characteristics of the disease have evolved. What do you mean by that?

Back when I studied celiac disease in medical school in the 1970s and 80s, patients were supposed to have these symptoms: diarrhea, bloating and gas, a low weight, vitamin deficiencies and anemia. Now, most patients don’t present that way anymore. They present in many diverse ways ranging from anemia to abdominal pain to chronic fatigue.

What should people who have to eliminate gluten from their diet watch out for?

Be sure to eat healthy! Many gluten-free packed foods on the market are high in fat, sugar and salt, which taste good but aren’t good for you. Make sure there is enough fiber in your diet and that you’re getting enough vitamins, iron, copper and folic acid. Unlike regular products such as breakfast cereals, gluten-free substitutes aren’t so fortified. Consult a nutritionist if you have questions. Ask your doctor. Join a local celiac support group.

In the book, you say that symptoms persist in up to 30 per cent of patients after they have been gluten-free for between six months to a year. Why?

In the rare case, it could be refractory celiac disease, where the small intestine doesn’t heal despite adherence to a gluten-free diet. Or it could be from something else that in not related to celiac disease such as colitis, irritable bowel syndrome or lactose intolerance.

But in most cases, it means there is still a low level of gluten contamination going on. Recent studies have shown that products that shouldn’t contain gluten do have it. And an interesting survey last year had one-third of 200 British respondents revealing that they deliberately eat gluten from time to time.

Have you ever been surprised by a product that contains gluten?

Yes! Labeling laws have made me realize that there are products I never imagined would have contained gluten, but somehow it sneaks in. Think of hard candies that have been dusted with flour to keep them from sticking to wrappers. And even if there is no evidence of gluten on an ingredient list, it still could be present.

Oat-based products are particularly problematic. While oats themselves don’t contain gluten, they may have become contaminated by wheat or barley grown in nearby fields.

Next: Dr. Murray debunks celiac myths

]]>http://allergicliving.com/2014/11/20/qa-with-celiac-expert-dr-joseph-murray/feed/0New Culprits Identified in Celiac Diseasehttp://allergicliving.com/2014/11/20/new-culprits-in-celiac/
http://allergicliving.com/2014/11/20/new-culprits-in-celiac/#commentsThu, 20 Nov 2014 14:00:18 +0000http://allergicliving.com/?p=30926New clues are emerging as to why some people with celiac disease continue to have symptoms on a gluten-free diet.

Though gluten accounts for 75 percent of proteins in wheat, researchers at New York’s Columbia University discovered that non-gluten proteins in the grain – such as serpins, purinins and farinins – can also provoke immune responses in those with celiac disease.

For the study, published in the Journal of Proteome Research, the scientists tested responses to non-gluten proteins from wheat in celiac patients with dermatitis herpetiformis rash, and a control group.

The celiac group had significantly higher antibody responses to these proteins.

“The results were surprising to us, because we did not expect to find such a strong antibody response to a specific subset of non-gluten proteins of wheat in celiac disease patients,” Dr. Armin Alaedini, lead study author and assistant professor of medical sciences in the Department of Medicine and the Celiac Disease Center at Columbia University, told Medical Daily.

“Historically, all wheat non-gluten proteins have been generally considered to lack toxicity or the ability to trigger an immune response in the context of celiac disease.”

“Gluten-free” oats and oat products are coming to Canadian grocery shelves, according to government health officials.

In a statement released on November 14, the Minister of Health announced the government’s intent to allow oat products containing less than 20 parts per million of gluten to carry a “gluten free” label – an identification that was previously banned from all oat products in Canada.

“Canadians with celiac disease rely on accurate food labels that clearly state if a product contains gluten,” said MP Kelly Block, who announced the intent on behalf of the minister. “Allowing manufacturers to label their products as ‘gluten-free’ when they use these specially produced oats will make it easier for Canadians to identify products that they can safely eat and broaden the range of food choices that will provide a nutritional benefit.”

In the U.S. and Europe, oats that test in the range of what is considered “pure and uncontaminated” oats (i.e. those with less than 20 ppm of gluten) are allowed to be labeled as “gluten-free” products. However, in Canada, this type of labeling is not yet been approved.

When it comes to the safety of pure oats, there is one crucial caveat: a small subset of people with celiac disease have been found to react to a protein in oats, known as avenin, just as if they were reacting to gluten. The University of Chicago’s Celiac Disease Center finds that it is a small group, however, “perhaps less than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.”

The Canadian Celiac Association released a position in 2007 stating that research shows the majority of adults with the celiac disease can safely consume half to three-quarters of a cup (50 to 70 grams) of “pure, uncontaminated” dry rolled oats per day. For children, it’s one-quarter of a cup (20 to 25 grams) a day. The CCA has since been working with Health Canada to improve pure oats labelling.

“We are pleased that Health Canada is taking steps that will benefit the celiac community through allowing gluten-free claims on specially produced oats,” said Anne Wraggett, president of the CCA. “Oats are a nutritious grain and can add variety for those who must follow a strict gluten-free diet for life.”

Experts suggest speaking to a health professional before adding oats to your gluten-free diet.

A comment period will be held until January 27, 2015, giving the public and stakeholders a chance to weigh in on the decision. It is therefore still unclear when “gluten free” oats will hit Canadian shelves.

To comment or read more about the pending regulations, see the Health Canada website.

For more on this debate, check out “Are Oats OK on the GF Diet?” in our upcoming Winter 2015 issue.

This article was first published in Allergic Living’s Fall 2014 print edition.

The notion that gluten can affect the brain has generated its share of controversy in recent years, but now an Australian study confirms that for those with celiac disease, these symptoms are not all in their heads.

“This study has been able to show empirically and objectively that ‘brain fog’ is real,” Dr. Greg Yelland, study author, told Allergic Living. “We were pleased to find that, for untreated celiac disease patients, cognitive performance improved on a gluten-free diet.”

The researchers recruited 11 patients who had all been diagnosed with celiac disease but had not been on a gluten-free diet for more than four weeks. The patients were followed for a year and had blood tests and biopsies performed to monitor intestinal healing at several points in the study. At the same time, they were given tests for cognitive function as the study progressed.

Participants scored higher on their cognitive tests as their intestines healed as they followed the gluten-free diet. As well, the rate at which their tests scores improved was significantly influenced by the degree of intestinal healing. For one of the cognitive tests, the scores at the outset of the study were comparable to the level of impairment seen with a 0.05 percent blood alcohol level, which is nearing the legal driving limit of 0.08 percent.

The authors note that these cognitive effects could affect the performance of everyday tasks in people with untreated celiac disease.

“Given the extent of anecdotal reports of brain fog, we would have been surprised to have not found evidence of minor cognitive impairment in untreated celiac disease patients,” says Yelland, who works in the department of gastroenterology at Monash University in Australia.

This study was a small pilot, and more studies are needed to confirm the findings. If a larger study supports these results, the researchers note that various cognitive tests could potentially become a new non-invasive way to check for intestinal healing in those recently diagnosed with celiac disease.